Fresh Tomato Bruschetta
- PREP 15min
- COOK 5min
- TOTAL 20min
This easy bruschetta recipe with tomatoes and fresh basil is best when you use fresh, room-temperature tomatoes. It’s also important to set aside a little time to allow the tomatoes to sit with salt. As the tomatoes sit, they become extra flavorful and release some of their juices, perfect for spooning onto the bread later.
You Will Need
3 to 4 ripe tomatoes, at room temperature, 1/2 pound
Salt and fresh ground black pepper
2 tablespoons extra virgin olive oil
6 basil leaves, thinly sliced
6 slices Italian or French bread, 1/2-inch-thick
2 cloves garlic, peeled and left whole
Directions
Chop tomatoes into 1/4-inch chunks, then add to a medium bowl with a generous pinch of salt, a small pinch of black pepper, one tablespoon of olive oil, and the basil. Stir and let sit for 10 minutes.
Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill for medium heat.
Drizzle bread slices with the remaining tablespoon of oil and grill for 2 to 3 minutes on each side until warmed through and grill marks appear.
Rub one side of the warm grilled bread with garlic – two to three strokes per slice should do it.
Stir and taste the tomatoes, then adjust with more salt or pepper as needed.
Spoon a generous amount of tomatoes onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over the tomatoes and enjoy.
Adam and Joanne's Tips
- Canned tomatoes: If you cannot access sweet, ripe tomatoes, use high-quality canned whole tomatoes. Reserve the juice for another recipe and chop the whole tomatoes for the bruschetta. We love San Marzano tomatoes and have also been very happy with canned Muir Glen tomatoes.
- Balsamic vinegar: For an extra kick of flavor, stir 1 to 2 teaspoons of balsamic vinegar into the tomatoes. Or, after assembling the bruschetta, drizzle over a balsamic glaze.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.